Cooking Vegetarian: 2,600+ Recipes
Chinese-style marinated celery is the crunchy make-ahead appetizer that makes people ask what you did to plain old celery. Sliced stalks soak for about three hours in a garlicky soy, vinegar, and sesame oil marinade until punchy, glossy, and refreshing. The chili oil...
Cherry tomato salad with soy sauce dressing is the side I make all tomato season long. Halved cherries soak up a sweet-salty mix of soy sauce, dark sesame oil, and sugar while basil — Thai basil if you can find it — keeps everything perfumed and fresh. It's 10...
Céleri rémoulade is the crisp, tangy celery root salad that anchors every Parisian bistro menu, and it needs just 30 minutes at home. Raw celeriac gets cut into fine matchsticks and folded into rémoulade sauce with lemon and parsley. One taste and you'll...
Cauliflower salad with olives and bread crumbs is Sicily on a weeknight — steamed cauliflower tossed with slivered red onion, oil-cured black olives, and a red-wine-vinegar dressing, then crowned with fried, crunchy crumbs. It's a salad that only gets better as...
North African-inspired carrot salad is raw carrots at their most exotic with the easiest technique — a citrus dressing of fresh orange and lemon juices over toasted ground cumin, tossed with the carrots and left to mingle. No cooking anywhere, and it sits happily in...
Simple carrot and celery salad is the crunchy 10-minute side I make when dinner needs color — a cup each of carrots and celery tossed in a bright lemon-and-olive-oil dressing with salt and pepper. It keeps its snap, which makes it as good in a lunchbox as on the...
Looking for a salad that's both incredibly simple and stunningly elegant? You've found it! This Broiled Tomato and Blue Cheese Salad transforms humble plum tomatoes into something truly special. A few minutes under the broiler concentrates their flavor and creates the...
Tuscan bread soup (zuppa di pane) is peasant cooking at its most ingenious — beans, Savoy cabbage, and thyme simmered in stock, then day-old rustic bread stirred in until it melts into something between soup and porridge. A final thread of very good olive oil is not...
Bold bitter greens and herb salad (a modern tabbouleh) is parsley's moment in the sun — big handfuls of it chopped with thyme, chives, and tarragon in a lemon-forward dressing sharp enough to reset any rich meal. Twenty minutes of chopping, zero cooking, and it...
Balsamic strawberry & arugula salad is the trick that makes strawberries dinner — sweet berries macerated in syrupy balsamic, piled onto peppery arugula with olive oil and a generous grind of black pepper. Fifteen minutes, most of it waiting, and it tastes like a...
Wholesome Whole-Wheat Vegan Pancakes are the fluffy, golden stack that proves whole grains and pancakes get along just fine. Whole-wheat pastry flour, baking powder, and cinnamon make a tender batter with non-dairy milk and a little melted coconut or olive oil....
The Ultimate Scrambled Tofu is the savory breakfast scramble that wins over tofu skeptics. Crumbled medium-firm tofu cooks with mushrooms, napa cabbage, and red bell pepper, seasoned with tamari, cumin, and turmeric for a golden, hearty skillet. Green onion and fresh...